3 T + 1/3 C of any of The Olive Bin's Extra Virgin Olive Oils
1 small French brad or boule, cut into 1-inch cubes (6 cups)
1 tsp + 1/2 tsp kosher salt
2 large ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick
2 bell peppers, seeded and cut into 1-inch cubes (try using a variety of colors to brighten the dish)
1/2 red onion, cut in half and thinly sliced
20 large basil leaves, coarsely chopped
3 T capers, drained
1 tsp finely minced garlic
1/2 tsp Dijon mustard
3 T of the Olive Bin's Champagne Wine Vinegar
1/4 tsp freshly ground black pepper
Summer's Last Hurrah Panzanella
Ingredients
Number Of Servings: 4
Directions
- Heat 3 tablespoons of the olive oil in a large saute pan. Add the bread and 1 teaspoon kosher salt; cook over low to medium heat, tossing frequently, for 10 minutes or until nicely browned. Add more oil as needed.
- For the vinaigrette, whisk together the garlic, Dijon mustard, champagne vinegar, 1/3 cup olive oil, 1/2 teaspoon kosher salt, and black pepper.
- In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.
- Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.
Additional Info
Recipe adapted by our friend, Julie Gizzi, from www.smittenkitchen.com
